Kiwi yoghurt

Freshly milked milk is homogenised, which reduces the size of the fat globules present and ensures greater digestibility of the yoghurt. After pasteurisation, the milk is cooled and inoculated with Streptococcus thermophilus and Lactobacillus bulgaricus starter cultures. The fermentation time takes between 4 and 9 hours. Once fermentation is complete, the yoghurt is topped up with kiwi puree.

We have this Yoghurt made to our own recipe on a farm where the milk used is produced only from cows that they themselves breed, and where the entire dairy supply chain is controlled.

Without colouring agents